Paprika Pork Steaks & Pearl Couscous
with Balsamic Vinaigrette & Fetta
This colourful aromatic dish ticks every box. With a chewy couscous base with loads of veggies and seared pork, your tastebuds are fully catered for, as they should be!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
soffritto mix
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 packet
pork loin steak
1 sachet
paprika spice blend
1 packet
baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1.75 cup
water
1 tbs
honey
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring, until tender, 4-5 minutes.
• To pan with soffritto, add pearl couscous, and toast, stirring occasionally, until golden, 1-2 minutes. • Stir in the water and chicken-style stock powder. • Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally, until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute of cook time, sprinkle paprika spice blend over pork, turning to coat. • Remove from heat and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.
• While pork is resting, to pan with couscous, stir in baby spinach leaves, until combined. • Season to taste.
• Slice pork steaks. • Divide pearl couscous between bowls. Top with paprika pork. Spoon over any pork resting juices. • Drizzle over balsamic vinaigrette. Crumble over fetta cubes to serve. Enjoy!